A Hearty Lasagna...That's Gluten Free AND Vegetarian?! Say It Ain't So...

Oh but it IS! Yes, I made a quinoa "lasagna"! And while it didn't really hold the shape of a normal lasagna, it's better than any lasagna I've ever attempted, as I am the ultimate ruiner of this sacred, staple dinner dish for many Americans (and maybe Italians!?).

I even implemented a little here in there, as it was Sunday night and I was in no mood to run to the grocery store. So I got resourceful and made a few tweaks and it came out delicious!

Hearty, flavorful, satisfying...it's everything you want in a lasagna and any Italian comfort dish, really, but without the mounds of cheese, carb overloading and unsavory heaviness.

Did I mention that my kitchen is nearly finished?! Hell, yeah I used that island to prep and make DESSERT alongside my main dish. Oh this was all after several hours (and days!) of IKEA hell, putting together flimsy (but affordable) furniture. Alas, a little cooking and baking really made my Sunday just that much better. A few snapshots of the fruits of my other labor...IKEA furniture!

I have more shoes than pictured above...yikes!

Was too tired from the night before to assemble this lone bar stool!

 I was also itching to bake something posted by the famed Smitten Kitchen, making her oh so fluffy and light grapefruit yogurt loaf has been on my to-do for weeks!

My new kitchen island is now my Instagram studio :)

I digress. I love this dish and want to keep improving the recipe, because you can literally add anything and everything to it, but the kitchen sink!

Enjoy with a glass of red...well, that's what I did :)

Vegetarian Quinoa Lasgana

adapted from EatingWell

Ingredients: 

• 1 cup quinoa, cooked to package instructions
• 2 zucchinis, sliced
• 1/2 red onion, diced
• 1 cup mushrooms, sliced
• 1 cup spinach leaves
• 2-3 cloves of garlic, minced
• 2 cups of your favorite tomato sauce ( I only had vodka sauce, ha! It was pretty amazing, but a bit heavier than tomato sauce)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 cup cottage cheese
• Sprinkle of Parmesan and shredded mozzarella cheese
• Pepper to taste
• Olive oil

Directions:

1. Preheat oven to 350 degrees. Lightly grease casserole dish with cooking spray or a bit of olive oil. Set aside.

2.  Prepared quinoa to package instructions, set aside for assembling later. 

3.  In a large skillet, heat 1 Tbl. olive oil on medium heat and add diced onions. Cook for 5-6 minutes or until translucent and soft. Add in mushrooms and zucchini and cook for additional 4-5 minutes until all of the vegetables are soft. 

4.  In a saucepan, heat up 2 cups of sauce and add dried herbs, garlic and pepper. Heat until sauce is warm. 

5. Begin assembling your lasagna!

6. In the oiled casserole dish, layer all of the qunioa and smooth out with the back of your spoon. 

7. Add 1/3 of the sauce (eyeball this, it doesn't have to be perfect!) and smooth evenly as well. 

8. Next, add your cooked veggies and cottage cheese. 

9. Then top with another 1/3 of sauce, spread evenly. 

10. Add spinach and top with remaining sauce. Sprinkle about 1/4 cup grated Parmesan and 1/4 cup of shredded mozzarella.

11. Bake uncovered for 30-40 minutes, or until cheese on top is melted and slightly browned. Let stand for 10 minutes to let all the ingredients set, before serving! Serves about 6-8 really hungry people.

Indian Lite Series: Sometimes a Little Masala Does the Trick

No seriously,turmeric, garam masala, chaat masala, curry powder, they are all just wonderful. They add vibrant and complex flavors to so many non-Indian dishes, it really does the trick when it comes to satisfying that Indian craving.

Wait, do any of you get that craving for Indian food?? The craving usually hits me on a terribly, rainy San Francisco day; hot, piping Indian food always hits the spot! (Dosa in particular!) Here's my fav spot to eat at on the cheap!

But sometimes, actually, almost always, I feel like the Indian food that doesn't come straight from my mom's kitchen, is generally, just too heavy, too flavorful (!?), too rich and frankly a waste of $$$.

So how do I get to heart of all the wonderfully filling, complex and warm Indian flavors I crave, without the calories and extra cash?

Ahem...ladies and gentleman, I call it Indian Lite.

Not only is the dish below (along with the next few posts), light, healthy and fresh, but it's "lite" on the masala (you know, that intense, curry flavoring in all Indian foods). It doesn't have to be" lite" on the mirch (spiciness)... well unless you can't handle the heat!

I'd have to agree that, sometimes, Indian food calls for some irregular and odd ingredients, so I've designed and consulted (with some help!), a handful of recipes that posses the very essence of Indian cooking, without the hassle, heaviness after consuming, and curry fingers (no joke...all y'all who eat with your hands know what I mean by that!)

Big shout out to my bestie in Boston, Grace, she's the inspiration for this series and this is a recipe she, generously, passed on to me!

Curry Chickpea Quinoa Lettuce Wraps with Masala Yogurt Dressing

Ingredients: 

Check out the spice rack. IKEA DIY cred here!

• 1 cup quinoa, cooked to package instructions
• 1 can chickpeas (also known as garbanzo beans), rinsed and drained
• 1 tomato, diced
• 1/2 red onion, diced
• 1/2 tsp of minced garlic
• 1 zucchini, diced
• 1 tsp curry powder
• 1/2 tsp chili powder
• Salt and pepper to taste
• Olive oil (about 1 1/2 Tbl.)
• 1 head of bibb lettuce of iceberg lettuce (these leaves make for great "cups")
• 2 - 3 Tbl. plain yogurt (or plain Greek yogurt)
• splash of milk
• Garam Masala

Directions:

1. Pull apart lettuce leaves. Wash and dry lettuce, be sure to remove all the water by dabbing lettuce with paper towels and letting them dry, even more, while cooking.
2. In a small bowl combine yogurt, a splash of milk (to make it more runny and like a dressing), salt pepper, a pinch of garam masala and chili powder, all to taste.

3.  Get your quinoa is post and start cooking! While the quinoa is cooking, saute red onions, garlic and zucchini over medium heat, until soft and translucent, about 5-7 minutes. 

When quinoa is done, fluff with a fork!

4.   Add in your drained chickpeas, curry powder, chili powder, salt and pepper. 

5.   Cook this for about 4 minutes, then add in cooked quinoa.

6.   Cook for another few minutes on medium heat and top with tomatoes.

7.    Spoon in about 2-3 Tbl. of chickpea quinoa mixture into lettuce leaves. Drizzle with yogurt dressing.
Serve warm, room temp or cold!